Technology

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A wearable biofluidic device could noninvasively analyze biomarkers in sweat to help diagnose disease

Is your viscometer approaching the end of its life? Are you starting to feel that your trial and error, ‘rheology-light’ approach to formulation is becoming dated? Or are there longstanding product performance issues that you’re failing to gain traction with, where you suspect rheology may hold the answer?

This application note describes a selection of measurements made on a GE AKTA basic system.

Laser diffraction and dynamic light scattering enable the identification of an optimal particle size distribution for dairy emulsions to support the cost-effective manufacture of high quality products.

In this article we take an introductory look at work carried out by TU Clausthal to develop an improved understanding of the mechanisms of enhanced oil recovery (EOR) by polymer flooding, and the relevance of fluid rheology. Example data illustrates the insight that rheology provides and its application in optimizing fluid performance.

In particular, this article demonstrates the correlation between molecular changes (Raman Spectroscopy) and microstructural evolution of rheological properties (DLS, DLS-optical microrheology) for the first time for surfactant-based wormlike micellar system. Whereby, Raman Spectroscopy provides information about the molecular structure and DLS-microrheology characterizes viscoelastic properties, the combination of data delivered allows for a deeper understanding of the molecular changes underlying the viscoelastic ones. The study illustrates the utility of the combined DLS, DLS-optical microrheology and Raman Spectroscopy in providing new molecular structural insights into the self-assembly process in complex fluids.

Emily Hilder, Director, Future Industries Institute (FII), University of South Australia

This article explains how an inline probe was used to monitor a granulation at three different scales to confirm that, in each case, the granules produced were the same size, and more importantly produced tablets of identical quality as quantified by hardness.

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and emulsion stability. Thus, a knowledge of the particle size is critical in defining the functionality and taste of different food emulsion products. Here we show how laser diffraction can be used to measure and understand the changes in size that occur during production and storage of dairy products. This in turn can lead to a better understanding of how product formulation and performance are linked.